Directions

Place the oil into a large sauté pan over high heat. Once the pan is hot, add the lemongrass and the shallots and sauté for 2 minutes.

Stir in half the water and then add the cauliflower, asparagus, carrots and red bell pepper. Reduce the heat to medium-high, cover the pan and cook for 3 minutes. Add the reaming water, coconut milk and soy sauce, stir to combine and then bring the mixture to a simmer.

Remove the pan from the heat; season the mixture to taste with some salt and pepper. Add the basil and the bean sprouts, toss to combine and then serve immediately.